RU2590804C1 - Composition for frying - Google Patents

Abstract

FIELD: fat and oil industry.

SUBSTANCE: invention relates to oil and fat industry and concerns oil for roasting products in a thin layer of oil and in deep-frying fat. Composition for frying, which contains refined deodorized oil or mixture of oils and a stabilising additive. Stabilising additive is represented by a complex stabilising system of the following composition, % of total weight of the composition: antioxidant 0.01-0.09, mono-and diglycerides of fatty acids 0.01-0.1, polydimethylsiloxane 0.0004-0.001, lecithin - max. 0.001.

EFFECT: invention enables to obtain a composition for frying with high oxidative stability and reduced carryover with the product.

6 cl, 8 tbl, 12 ex

Description

Composition for frying.

The invention relates to the oil industry and relates to frying oil, intended for frying products in a shallow layer of oil and in deep fat.

The process of frying foods in small or large quantities of heated oil at a temperature of 125-180ºC is a common method of heat treatment. In the process of frying, the oil undergoes various chemical transformations - hydrolysis, oxidation, polymerization, chemical modification products can be toxic. Also, when frying, a large amount of oil is absorbed into the product, which, on the one hand, increases the oil consumption during frying, and on the other hand, significantly increases the fat content, which is undesirable from the point of view of a healthy diet.

Currently, various methods for improving the quality of oil are known. Manufacturers introduce antioxidants in oil formulations that increase oxidation stability, additives that reduce oil spatter during frying, and reduce the entrainment of oil with the product.

Fat-soluble antioxidants such as ascorbyl palmitate (E304i), tocopherols (E 306-309), tert-butyl hydroquinone (E319), butyloxytoluene (E321), which are used both separately and in mixture, are used to reduce oxidative damage. To reduce oil spraying, lecithin is used (WO 2011122339, J-OIL MILLS INC., EP2243380, Cargill INC., US6365211, Procter and Gamble ,.), synthetic anti-foaming agents from the silicone group (US6365211, Procter and Gamble), to reduce oil entrainment with the product uses mixtures of mono-, di- and triglycerides of fatty acids (WO 2014/020373, Alvarez CA), the latter are also effective in mixtures with lecithin, since they increase its solubility in fat mixtures (EP2243380, Cargill INC.).

However, all of these inventions have several disadvantages - the use of synthetic antifoam has a dosage limit (TR TS 029/2012, Appendix 3). The dosage of lecithin (E 322) in EP2243380, Cargill INC patents is from 0.05% or more, which can lead to excessive darkening of the product during frying, and the addition of large amounts of lecithin can cause clouding of the oil during storage. The addition of a large amount of mono-, diglycerides (WO 2014/020373, Alvarez CA) is undesirable, since during frying it can cause an increase in the number of carcinogens - 3-monochloropropanediol and glycidyl ether, products of thermal transformations of fatty acids (Influence of TAG, DAG, and MAG on the Formation of 3-MCPD Esters and Glycidyl Esters in Deep Frying. T. Zhang, at al / Abstracts of 105 ^th AOCS Annual meeting and Expo).

Therefore, the urgent task is to create an effective, inexpensive stabilizing system for oil, combining the combined effects of the above components, and, accordingly, the composition for frying with high oxidative stability and reduced entrainment with the product.

In the course of our research, the task was solved by the joint use of an antioxidant that is approved for use in the food industry, a mixture of mono- and diglycerides, polydimethylsiloxane (E900) and lecithin taken in certain dosages. Due to the synergistic interaction of the components, this stabilizing system has a complex effect on the oxidative stability of the oil and entrainment with the product (absorption). The best effect is achieved when using this system in vegetable oil or a mixture of oils with a monounsaturated acid content of at least 60%.

The closest analogue of the claimed technical solution is a composition for frying with low entrainment of oil (WO 2014/020373). The inventors report a decrease in the entrainment of oil with the product when adding from 1% to 10% a mixture of mono-, di - and triglycerides in the oil composition. The possibility of including at least one antioxidant and antifoam in the composition is also reported. The specified invention has a significant drawback - a high content of polar compounds - mono - and diglycerides. It is known that the amount of polar compounds is a criterion for the quality of fats and serves to assess their deterioration during the frying process. In most countries, the legislative limit is a maximum limit for the content of polar compounds of not more than 25 -27% (Quality Standard for Heated Fats and Oils Official State Bull. (Spain) No. 26, p. 2665, Jan 31, 1989; Decree No. 86 -857 of July 18, 1986. France et al.). At the 3rd symposium on deep frying oils (March 20-21, 2000, Hagen, Germany), delegates approved the recommendations of the Deutcshe Gesellschaft fur Fettwissenschaft (DGF) on the maximum content of polar compounds of not more than 24%. Recent studies show that a high content of polar compounds - mono- and diglycerides - leads to the accumulation of carcinogens, monochloropropanediol and glycidyl ether, during the frying process (Influence of TAG, DAG, and MAG on the Formation of 3-MCPD Esters and Glycidyl Esters in Deep Frying T. Zhang, at al / Abstracts of 105 ^th AOCS Annual meeting and Expo).

According to this invention, a complex stabilizing system is introduced into the frying composition, which contains lower dosages (less than 0.1%) of a mixture of mono- and diglycerides and additionally contains an antioxidant, lecithin and polydimethylsiloxane (E 900). Due to the synergistic interaction of the antioxidant, a mixture of mono- and diglycerides, polydimethylsiloxane and lecithin, taken in certain dosages, a reduction in oil entrainment during frying is achieved by more than 15% and an increase in its oxidative stability compared to compositions containing only antioxidant (examples 8-10) . The specified stabilizing system has high efficiency, while being cost-effective. In particular, a 10-fold decrease in the amount of the introduced mixture of mono- and diglycerides, from 1% to 0.1%, allows reducing the cost of the finished product by 1.6%.

The composition according to this invention is a deodorized refined vegetable oil or a mixture of oils, contains a complex stabilizing system of the following composition:

No. p / p Name of additive Dosage,% of the total mass of oil one Antioxidant 0.01-0.09 2 Polydimethylsiloxane 0.0004-0.001 3 Fatty Acid Mono- and Diglycerides 0.01-0.1 four Lecithin no more than 0,001

Examples of the compositions of the complex stabilizing system are given below in examples 1-7.

Vegetable oils can be represented by palm oil and its fractions, sunflower, olive, hydrogenated and other oils and their mixtures. From the existing level of technology, the main criteria are known when forming a composition for frying:

- the absence of short-chain fatty acids (C <12);

- the balance between saturated acids (cause a risk of cardiovascular disease and, at the same time, are more resistant to oxidation) and monounsaturated fatty acids (they are better absorbed and improve the rheological properties of frying compositions). It is preferred that the frying oils contain at least 60% monounsaturated fatty acids. It is most preferable to use oils with a high content of oleic acid.

As an antioxidant in the complex stabilizing system, you can use natural and / or synthetic fat-soluble antioxidants that are widely available on the market. For example, one of the traditional antioxidants in the production of frying oil is tert-butylhydroquinone, which remains effective at frying temperature and is contained as an active ingredient in antioxidants of various brands (En-Hance A 217, Kemin; Grindox 204, Danisco, etc. )

When using a number of antioxidants in the stabilizing system, an increase in the synergistic effect can be observed, consisting in an additional reduction in oil entrainment. It is established that, compared with synthetic antioxidants, when using a fat-soluble mixture of antioxidants based on the extract of rosemary (carnosic acid) and citric acid, oil entrainment is reduced by 25% with equal oxidative stability of the samples (example 11). As an implementation option, a fat-soluble mixture of antioxidants with a mass fraction in the mixture of citric acid of at least 14% and rosemary extract in terms of carnosic acid of at least 2.0% was used.

Reducing the dosage of the components in the stabilizing system of this invention leads to a decrease in the observed synergistic effect. An increase in some cases is impossible, because, for example, for polydimethylsiloxane and antioxidants with an E-index, the maximum dosage is regulated by law. Increasing the dosage of lecithin is undesirable, since excessive darkening of the products during frying can be observed. In the case of a mixture of mono- and diglycerides, an increase in dosage does not increase the effect. It was found that with an increase in the dosage of the mixture of mono- and diglycerides by a factor of 10, there was no decrease in oil entrainment and an increase in stability compared to the control (Example 12).

The quality of the composition for frying and the effectiveness of the complex stabilizing system was evaluated by a number of indicators.

The key ones were as follows:

Oxidation resistance (oxidative stability), according to GOST 53160-2008, is the period of time in hours between the start of measurement and the moment when the formation of oxidation products begins to increase rapidly. The measurements were carried out at a temperature of 110 ° C at 743 Ransimat (Metrohm Ltd., Herisau, Switzerland).

Testing of oil samples was carried out according to the standard procedure. As the test product, frozen french fries were used, a portion weight per 1 frying 0.2 kg, the volume of oil loaded into the fryer, 3.35 kg, frying temperature 170-180 ºС, frying time 4-6 minutes. The above quality indicators were determined before and after 25 fry.

Oil entrainment during frying - the difference between the mass of the loaded oil (before frying) and the mass of the remaining oil (after 25 frying).

Smoke temperature (smoke number), AOCS official method Cc 9a-48 - the temperature at which the oil emits a thin continuous stream of smoke.

Acid number (CN), according to GOST 31933-2012 - characterizes the content of free fatty acids.

Peroxide value (FC), according to GOST 26593-85 - a value characterizing the degree of oxidation of the oil, indicates the amount of primary oxidation products of peroxides and hydroperoxides.

Anisidine number (AC), according to GOST 31756-2012, is a conditional value characterizing the degree of oxidation of the oil and indicating the amount of secondary oxidation products - aldehydes.

TOTOX number - Conventional value characterizing the total oxidation:

TOTOX = 2 IF + AF

Examples 1-7 Compositions of a complex stabilizing system

Ingredients Dosage of components,% of the total mass
cooking oils Number 1 Number 2 Number 3 Number 4 Number 5 Number 6 Number 7 Antioxidant / active substance 0.08 /
Butyloxyanisole 0.08 /
Tert-butylhydroquinone 0,05 /
Carnosic acid, citric acid 0,05 /
Tert-butylhydroquinone 0,05 /
Tert-butylhydroquinone 0.09 /
Tert-butylhydroquinone 0.07 / Butyloxytoluene Polydimethylsiloxane 0,0004 0,0004 0,0009 0,0009 0,0009 0,0004 0,0005 A mixture of mono- and diglycerides 0.08 0.1 0.01 0.01 0.09 0.05 0.09 Lecithin 0.001 0.001 0.001 0.001 0.001 0.001 0.001

Examples 8-12 Oil Quality Assessment. The compositions of the tested samples

Name The composition of the cooking oil Number 8 Number 9 Number 10 Number 11 Number 12 The control Palm oil
sunflower oil
antioxidant palm olein
sunflower oil
antioxidant hydrogenated fat
sunflower oil
antioxidant high oleic sunflower oil
sunflower oil
stabilizing system (example 4) high oleic sunflower oil
sunflower oil
stabilizing system (example 5) Sample Palm oil
sunflower oil
stabilizing system (example 2) palm olein
sunflower oil
stabilizing system (example 2) hydrogenated fat
sunflower oil
stabilizing system (example 2) high oleic sunflower oil
sunflower oil
stabilizing system (example 3) high oleic sunflower oil
sunflower oil
stabilizing system (example 5 with a 10-fold increase in the content of a mixture of mono-, diglycerides)

Example 8

Type of sample amount
fry CCH
mgKOH / g IF
mmol (1/2 O) / kg Ah, units Totox Smoke
number, ° С Oxidative stability, h Ablation
oils
when frying, g Control 8 0 0.1 4.2 5.1 13.5 235 11.14 280 25 0.3 3.4 28.3 35.1 235 6.53 Sample 8 0 0.1 2.5 3.0 8.2 235 7.6 220 25 0.2 2.6 20.6 25.8 235 13,2

There is an increase in oxidative stability, a decrease in TOTOX, a decrease in oil entrainment during frying.

Example 9

Type of sample amount
fry CCH
mgKOH / g IF
mmol (1/2 O) / kg Ah, units Totox Smoke
number, ° С Oxidative stability, h Ablation
oils
when frying, g Control 9 0 0.1 1,5 5.2 8.2 235 15.03 285 25 0.2 2.5 22.0 27.0 235 12.94 Sample 9 0 0.1 1.8 5.3 8.9 235 16,4 240 25 0.2 2,8 22.2 27.8 235 21.52

There is an increase in oxidative stability, a decrease in oil entrainment during frying, and TOTOX values are comparable.

Example 10

Type of sample amount
fry CCH
mgKOH / g IF
mmol (1/2 O) / kg Ah, units Totox Smoke
number, ° С Oxidative stability, h Ablation
oils
when frying, g Control 10 0 0.2 4.6 6.8 16,0 235 6.49 320 25 0.2 4,5 31.1 40.1 235 5.93 Sample 10 0 0.1 2,8 6.0 11.6 235 7.56 280 25 0.2 3.0 21.9 27.9 235 5.8

There is a decrease in the TOTOX index, a decrease in oil entrainment during frying, and the oxidative stability of the samples is comparable.

Example 11

Type of sample amount
fry CCH
mgKOH / g IF
mmol (1/2 O) / kg Ah, units Totox Oxidative stability, h Ablation
oils
when frying, g Control 11 0 0.2 2.2 0.6 5 10.8 320 25 0.3 2.6 18.5 23.7 7.5 Sample 11 0 0.2 2.2 1,1 5.5 11,4 240 25 0.3 2.6 18.5 23.9 8.8

When using a fat-soluble mixture of antioxidants based on an extract of rosemary and citric acid, oil entrainment is reduced; oxidative stability, TOTOX comparable.

Example 12 Oil Quality Assessment with Increased Emulsifier Content

Name                            physical and chemical indicators Oxidative stability, h Smoke number, ° С Ablation of oil during frying, g Control 12 13.3 235 260 Sample 12 12.6 235 260

An increase in the amount of mono- and diglycerides does not affect the entrainment of oil during frying and the oxidative stability of the sample.

Claims (5)

1. Composition for frying, including refined deodorized oil or a mixture of oils and stabilizing additives, characterized in that as stabilizing additives it contains a complex stabilizing system of the following composition,% of the total weight of the composition:
Antioxidant 0.01-0.09 mono- and diglycerides fatty acids 0.01-0.1 polydimethylsiloxane 0.0004-0.001 lecithin no more than 0,001 2. The composition according to p. 1, characterized in that as an antioxidant use a fat-soluble mixture of antioxidants containing rosemary extract and citric acid.
3. The composition according to p. 2, characterized in that the content of citric acid in the fat-soluble antioxidant mixture is at least 14 wt. % 4. The composition according to p. 2 or 3, characterized in that the content of rosemary extract in terms of carnosic acid in the fat-soluble antioxidant mixture is at least 2%. 5. The composition according to any one of claims 1 to 3, characterized in that the content of monounsaturated fatty acids is not less than 60 wt.% Of the sum of fatty acids. 6. The composition according to p. 4, characterized in that the content of monounsaturated fatty acids is at least 60 wt.% Of the sum of fatty acids.